Ginger Custard with Poached Cherries

By Melissa Breyer, Senior Producer, Care2 Green Living

The pairing of spicy ginger and sweet creamy custard is a marriage
made in heaven. Top that with some rum and honey-poached dried
cherries and the honeymoon may last indefinitely.

This recipe is really quite simple, but does require time for
chilling, so plan accordingly.

Poached Dried Cherries

1 cup dried cherries
1 tablespoon honey
1 tablespoon rum
Candied ginger for garnish (optional)

Cover the cherries with 2 cups of hot water and let soak for 15 minutes.
Drain and reserve 3/4 cup of the soaking water. Combine the reserved
soaking water, honey, rum and cherries in a saucepan and bring to a boil.
Reduce heat and simmer for 20 minutes, or until the liquid is thickened
and the cherries are tender. Allow to cool.


Ginger Custard

1/2 cup Sucanat (or the natural sweetener of your choice)
1/4 cup fresh ginger, finely chopped
1/4 cup water
13/4 cups whole organic milk
2 whole eggs
2 egg yolks
Pinch of salt

Preheat oven to 325°F with rack in middle level. Boil Sucanat, ginger
and water in a heavy saucepan, and stir until Sucanat is dissolved. Add
milk, return just to a boil and remove from heat. Cover and let stand for
15 minutes. Stir whole eggs, yolks, and salt in a bowl. Gently whisk in
hot mixture and then strain to remove solids. Divide mix into six custard
bowls, ramekins, or pretty teacups, and cover each one securely with foil.
Place custards in a large rectangular baking dish and place in oven. Fill
the baking dish with hot water to reach halfway up the custard bowls.
Bake in the water bath for about 40 minutes, or until edges are firm but
center still wobbles. Remove carefully and place custards on a rack, and
remove foil to cool to room temperature, about 40 minutes. Place custards
in refrigerator and chill for 2 hours. Top with poached cherries and a
scattering of chopped candied ginger
..
Serves 6.

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/